Breakfast Tacos, Southwest Style

Be sure and look at the Pizza Rolls too, but I couldn't go without putting in this wonderfully delicious recipe too. We love Breakfast Tacos and have them about once a week. I have them with all of the fixings. Clyde goes a little lighter on his.

1 pound ground pork sausage
2 cloves garlic, finely grated (optional - I can't put them in - Clyde and I can't handle them anymore)
1 Tablespoon balsamic or apple cider vinegar
2-3 teaspoons chili powder
4 eggs, beaten
1 teaspoon ground cumin
1 green onion, chopped finely (this is the same as garlic for Clyde and me - very annoying)
1 Roma tomato, diced
1 cup diced cooked potatoes
salt and pepper to taste
8 ounces grated cheese (I use a Mexican blend but mild Cheddar works fine)
8 flour tortillas
Salsa

Fry sausage with garlic, vinegar, chili powder and cumin. Push the sausage mixture to the side of the skillet and add the potatoes. Brown the potatoes and mix into the sausage. Add the eggs and stir in until softly set. Add salt and pepper to taste. Warm tortillas in the microwave, oven, or on a warm frying pan. Fill the warm tortilla with the egg mixture, sprinkle with onion, tomato, and cheese and roll tightly (or fill as you like). Serve immediately with salsa. Make these in advance and these can be held in the refrigerator for up to 4 days or frozen for 2 months and then reheated in the microwave.

Salsa Recipe:
2 Jalapeno peppers (seeded and deveined if you don't want it too hot)
6-8 Roma tomatoes
Process in a food processor until the right texture and serve. Will keep in the refrigerator for 1 week.
Note: If you don't have a food processor a blender works almost as well. Be sure and put the jalapenos in first so they are processed the finest.